Paleo Breakfast Stuffed Peppers are a great way to change up your morning meal routine!
These require a bit of prep time, so I usually make them on weekends when I’m not super busy. If you want to bump up the protein content, mix in some grass-fed ground meat with the spinach or layer it between the spinach and egg.
Hard boiled eggs are part of my weekly food prep, but they can be such a pain to peel.
If the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell. The result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful.
Now, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it!
From personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated.
After seeing steamed eggs mentioned on The Kitchn, I knew I had to try this method, but I was skeptical. I mean, my boiling method worked most of the time. Reluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.)
The results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze.
Click below to watch the video or keep scrolling down for a photo tutorial:
Plus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best.
So, here’s the easiest way to make hard boiled eggs with shells that come off every single time: You steam them.
First, fill a medium pot with about an inch of water. Make sure your steamer basket fits before you do this. Bring the water to a boil. (Usually, I add the water and basket, then bring the water to a boil, but I wanted show you there was water in the bottom.)
Carefully add the steamer basket. Don’t burn yourself!
Add the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover.
Set a timer for 10 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference. For well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.)
Meanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well.
Move the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes.
To peel, I tap the more rounded end of the egg on the counter to get it started.
Then, I peel straight down and as I go around, the shell comes off in big sections.
Store in the refrigerator for later or eat right away.
Easy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required.
Give it a try and let me know how it went in the comments below!
Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast! They’re loaded with veggies, and they’re gluten- and dairy-free. If you’re doing a Whole30, they’re 100% Whole30-friendly.
Breakfast can be the toughest meal of the day to get organized with, and my go-to tip for quick morning eats is to steam a dozen eggs on your weekly cook-up day. But sometimes, I get tired of just plain eggs, and these little Paleo Pizza Egg Muffins are the perfect solution.
I started making egg muffins a couple years ago, and they can be done in a multitude of ways: Add meat and switch up the veggies and spices! You’ll be amazed how many interesting combinations you can come up with. These particular Paleo Pizza Egg Muffins would be great with some browned sausage mixed in, too.
If you don’t have Flavor God Pizza Seasoning—which I realize is quite possible—just substitute it for the spices listed in the Notes section of the recipe. Have fun with it! Even the cat thought they smelled good.
Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it's about ¾ full.
Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
*If you don't have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.
Are you doing a Whole30 this January? Let me know in the comments below!
I’m so excited to share this recipe for Smoked Salmon Egg Bake with you. It’s another sneak peek from The Performance Paleo Cookbook which releases to the world in just a bit over a week!
I know how important previews can be, especially when there are so many new books are coming out. You want to pick the one that’s right for you. That’s why I’ll be sharing five recipes from Performance Paleo Cookbook so you can try before you buy! With the New Year coming soon, I’m confident this is the best cookbook out there to support your commitment to exercise / training…because we all know you can’t out-train a poor diet.
Portable pre-workout protein with a smoked salmon twist
With their protein and healthy fat profile, eggs make a fantastic pre-workout food. They’re rich in essential nutrients like vitamin D, choline and folate and are a relatively inexpensive way to incorporate more protein into your diet. In this recipe, I bumped up the veggie content with the zucchini and green onions. Cut into squares, and take them with you on the go!
3 green onions (2 oz [57 g]), white and light green parts, thinly sliced
1 tsp sea salt
½ tsp black pepper
8 large eggs, beaten
1 tsp dried dill
4 oz (113 g) smoked salmon, chopped
Preheat the oven to 350°F/177°C and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with 1 teaspoon coconut oil.
Now sweat the zucchini and green onions. Heat a large skillet over medium heat, then add 1 tablespoon/15 milliliters coconut oil. Add the zucchini, green onions, salt and pepper. Cook and stir until the veggies are wilted and lightly browned. You want most of the moisture to cook off , about 6 to 8 minutes. Let the mixture cool.
Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. When the zucchini and green onions are cool, add them to the eggs and stir until everything is well combined. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until the center is set and not liquid.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it’s 1) packed with protein and 2) totally portable. In fact, it’s totally representative of the tasty post-workout bites in my upcoming cookbook, The Performance Paleo Cookbook! (It comes out in just a little over a month, and it’s still on pre-order for 25 off!)
My pal Jesse from Whitford Foundry came down to the house today to film a video teaser for the cookbook, and I needed to whip something up as my “prep at home, take to the gym” dish. This fit the bill perfectly.
Normally, I like to keep post-workout food pretty low in fat—which slows digestion—but eggs are a great tradeoff for busy folks. The lean chicken bumps up the protein content, and I added sweet potato for a good carb boost.
Serves 6 to 8
Ingredients for Paleo Chicken Sweet Potato Frittata
1 large roasted sweet potato, cooled and roughly chopped*
12 oz (340 g) lean ground chicken
1 medium onion, diced
1 small head broccoli, stem removed, chopped small
Directions for Paleo Chicken Sweet Potato Frittata
Preheat the oven to 350°F (177°C).
In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
Bake for 20-25 minutes or until the eggs are set and not runny.
Serve directly from the skillet or slice and store for leftovers.
*My weekly big food prep involves roasting half a dozen sweet potatoes. I line a baking sheet with foil, place the washed and unpeeled sweet potatoes on it, and get that into a 400°F (204°C) oven for about 45 minutes. I cool them, then store them in the fridge. When it’s time to use them, I just peel them! (The peels loosen right up after they cool.)
Remember to check out my cookbook! It comes out on January 6th!
Steph’s note: I’m really chuffed to be featuring Lexi from Lexi’s Clean Kitchen on the blog today! I first noticed her drool-worthy recipes on Instagram, and her dishes are really approachable and simple. Lexi specializes in gluten-free, dairy-free and Paleo recipes that are packed with nutrient-dense ingredients. Make sure you keep up with her on social media because I guarantee you’ll like what you see: Facebook, Twitter, Instagram and Pinterest. Take it away, Lexi!
I love egg salad. Also on the list of things that I love are: avocados, tomatoes, bacon, and scallions, to name a few. This is the absolute perfect lunch. For one, it combines all of those favorite things listed. And two, it is packed with protein and healthy fats to fill you up throughout the day, while being super simple to throw together! This recipe replaces the standard mayonnaise that is ordinarily in egg salad with avocado. It is perfectly creamy and full of flavor!
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min
Paleo Zucchini Frittata is one of my favorite make-ahead breakfasts, perfect for busy folks and athletes. You can make up a batch ahead of time, slice it when it cools and take it with you for post-workout or just along for the ride to work.
I created this recipe specifically for Breaking Muscle, so head on over there to check out the ingredients and get one of these beauties baking in your oven today!
This Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You *could* make a gluten-free crust but that takes time, and I wanted this to be as quick as possible. Second, unlike regular quiche, this has no dairy (no milk, cream or cheese). Rest assured, it’s still ultra-tasty!
Wondering what makes a quiche different from a frittata? Technically it’s the amount of liquid you add: A frittata has very little while a quiche has more, resulting in a more custard-like texture to the eggs. I did cut the amount of liquid down to 1 cup so if you’re a quiche purist, go easy on me! You can change up this Paleo Chicken Bacon Mushroom Quiche in a variety of ways…check the bottom of the post for some suggestions! Bon appetit!
Ingredients for Paleo Chicken Bacon Mushroom Quiche
Directions for Paleo Chicken Bacon Mushroom Quiche
If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
Bake the quiche for about 30 minutes or until the center is set and not jiggly.
Change it Up
Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
Double the ingredients and make a mega-sized quiche for the week ahead.
Scotch eggs: part curious oddity, part absolutely tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in Well Fed (the original) were nothing short of mind-blowing, and I’ve loved them ever since.
What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside and you get the protein-packed snack you see here. Traditionally, Scotch eggs are breaded so all we do is leave that part off. Easy peasy.
There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices. My mind wandered from pork to breakfast to breakfast sausage. Another plus: They’re great as a pre-workout snack!
Start by cooking the eggs. I steam them instead of hard-boil because the shell comes *right* off. To do that, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or foil.
In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and optional honey. Mix until combined but don't over mix; that'll make the meat tough. Now it's time to assemble the Scotch eggs.
For each scotch egg: Fill a ⅓ cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you're making a burger.
Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks and that the meaty suit of armor is uniform.
Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.
Use ground beef or chicken instead of pork. Serve with any kind of dipping sauce. I like mine with a dollop of homemade Paleo sriracha or some easy Paleo ghee Hollandaise. Use maple syrup instead of honey. Double the recipe.
Have you ever tried Scotch eggs? Do you have a favorite flavor combo?
Frittatas are one of those classic one-skillet meals that are more delicious the next day. This one is based off a spinach frittata from the book It Starts with Food, I’ve taken the basic idea and jazzed it up just a bit. I recommend using a cast iron skillet since it goes right from stovetop to oven. As long as your skillet is properly seasoned, the eggs won’t stick and the frittata should come out cleanly.
You can use any type of ground meat you’d like. Since ground meat can be fattier than other cuts, I try to stick to higher quality when I can. Experiment with different types of veggies, too!
One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado and crispy homemade bacon bits. Get creative and use any leftover meat that you want! Is your mouth watering yet? [Hint: roast a bunch of sweet potatoes on a foil-lined sheet in a 400°F oven for about 45-60 min. Refrigerate. When cold, the skins come right off.]
Prep time: 5-10 min Cook time: 10 min Makes: 1 serving
Ingredients for Paleo Smashed & Loaded Sweet Potato
Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla – a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used the technique of making a tortilla and simply added blueberries, coconut aminos and a few spices, and the result was a little bit sweet, a little bit savory.
If you’re going to make a tortilla, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs! Confidence is key! The pan will be hot, so don’t burn yourself, silly…but don’t hesitate either. You want the tortilla to come out in one beautiful round piece of eggy heaven.
The coconut aminos really add that savory, umami flavor but if you don’t have them, you could just use a dash (1/8 tsp) of salt though it won’t be the same.
Prep time: 5 min Cook time: 15 min Makes: 1 serving
Ingredients for Sweet and Savory Blueberry Tortilla
Directions for Sweet and Savory Blueberry Tortilla
Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
In a small nonstick skillet over medium heat, add the ghee or coconut oil.
Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog. Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.
These make a perfect pre-workout snack.! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.
Prep time: 15-20 min Cook time: 30 min Makes: 12
Ingredients for Paleo Carnitas Egg Muffins
1 small onion, minced
1/2 cup tomatoes, diced small
1 spoonful of bacon fat or fat of choice
1 cup shredded pork carnitas or other shredded/ground meat
In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
Combine the eggs, heavy cream, salt and pepper and beat until combined.
Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
Pour the egg mixture into each cup until about 3/4 of the cup is full.
Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. It’s science, yo!
If you’ve got a little extra time on your hands, say on a weekend day or another time when you can dally around the kitchen a bit, making scrambled eggs like this will be well worth the extra minutes of investment. The result is scrambled eggs so creamy, you’d swear there’s cheese in them. Secret’s in two things: 1) the addition of heavy whipping cream* (or double pouring cream for my UK compatriots…I imagine you could also use full-fat coconut milk but I haven’t tested that out yet) and 2) cooking them on low heat. I mean low. Lower than a double-jointed-kid-doing-the-limbo low. Method becomes almost more important than ingredients here.
Prep time: 5min Cook time: 10 min Makes: 1 serving
Ingredients for Perfect Scrambled Eggs
2-3 tbsp heavy whipping cream or full-fat coconut milk
Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
Now…here’s where you have to be patient. Continuously stir the eggs around the pan using a spatula. It will take several minutes for the eggs to cook. You may have the urge to up the heat and get the process over with. Resist. The. Urge.
After several minutes (mine took ~8 minutes), the eggs will be cooked through and very creamy instead of rubbery little lumps like normal scrambled eggs. Serve with a side of bacon for pure bliss.
*It’s hard to find heavy whipping cream without the additive carageenan. Even the organic brands tend to add it. Carageenan is used as a thickener derived from seaweed which sounds cool until you consider that it’s known to promote intestinal inflammation. Not cool. For those of us living near a Trader Joe’s, their organic heavy whipping cream is carageenan-free. Read your labels, folks Substitute coconut milk if you don’t do heavy cream.
I know what you’re probably thinking: “Really, Steph…blueberries and eggs?! Weird.” Just trust me on this one. The idea of combining fruit with eggs was actually inspired by my longtime pal Allison who has been doing that for quite some time. I finally decided to bite the bullet and make my own variation which was a nice departure from steamed eggs, my usual standby. No kale? Precooked spinach with the moisture drained out of it would make a good substitute. The coconut aminos add a great savory contrast to the sweetness of the berries. The name “omelette” might not be completely accurate here, but I since couldn’t think of what else to call it, that’s what I’m sticking with!
Prep time: 5 min Cook time: 10 min Makes: 1 serving
Add a spoonful of your fat of choice to a small nonstick skillet over medium heat. Saute the kale for 2-3 minutes until softened and a bit wilted.
Add the blueberries to the kale and cook for another 2-3 minutes.
Pour the egg mixture into the pan and let it cook undisturbed for 3-4 minutes. Use a spatula to loosen the bottom of the eggs and then carefully flip them over. Allow the eggs to cook through, another couple of minutes.